Whenever I make cookies at home, I run into a big problem…I end up with a lot of cookies at home. And I just haven’t figured out how not to eat way too many when they are just over there on the counter. Calling my name. Maybe I’ll get the hang of it when I’m a real grown-up. But for now, I have to resort to sneakier methods of self-control such as (1) giving most of the batch away, (2) putting half of them in the freezer where instant gratification is less of an option (frozen cookies just don’t have the same siren call), or (3) making cookies that only contain ingredients that I would put into a healthy snack. These fall into the last category.
My favorite part of these crumbly, sweet, and salty treats is that they are made with whole grain spelt flour, which is a good source of fiber, manganese, copper, and zinc. My second favorite part is that it contains Grade B maple syrup as the sweetener instead of refined sugar. Also, the ingredients list is simple and to the point. They’re on the small side, so you can eat two and say that it only counts as one. And they’re vegan, in case you’re looking to cut animal products. I like to think of these as my all-of-the-satisfaction-with-none-of-the-guilt-peanut-butter-cookies. But that’s too much of a mouthfull.
Peanut Butter Spelt Cookies
makes about 4 dozen small cookies
adapted from Green Kitchen Stories
- 2 cups whole grain spelt flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup natural peanut butter
- 1/3 cup tahini
- 1/2 cup maple syrup
- 1/3 cup walnut oil (you could use olive oil here instead)
- 1 1/2 tsp vanilla extract
1. Preheat the oven to 350F. Lightly grease 2-3 baking sheets. If you are using non-stick baking sheets, you probably don’t need to grease them.
2. In a large bowl, mix flour, baking soda and salt. In a separate large bowl, mix peanut butter, tahini, maple syrup, oil, and vanilla extract until well-combined.
3. Add peanut butter mixture to flour mixture and stir until just combined. The dough will be quite soft. Drop dough by the tablespoon-full onto your baking sheets and lightly press down with the back of a fork. It helps to get the fork a little wet occasionally to keep it from sticking.
4. Bake for 8-10 minutes. They may seem a little under baked when you remove them from the oven but they will seem less doughy when they cool.
* I added this post to this week’s Fat Tuesday, Traditional Tuesday, Whole Food Wednesday, These Chicks Cooked, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, and Hearth and Soul Hop.